Utilization of banana crop ligno-cellulosic waste for sustainable development of biomaterials and nanocomposites.

Banana (Musa spp.) is a tropical fruit cultivated in over 130 countries, producing significant lignocellulosic biomass. However, much of the agro-industrial waste from banana plants is neglected, contributing to environmental pollution.

Analysing the performance of the NARX model for forecasting the water level in the Chikugo River estuary, Japan.

Estuaries are dynamic environments which are driven by various natural processes like river discharge, tides, waves, influx of saline water and sediments, etc. These ecosystems are the most sensitive to sea level rise and fluctuations in river discharge associated with climate change. A direct response of sea level rise and river discharge can be observed in the water level of estuaries.

Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties.

Pectin is a polysaccharide mainly used in food processing industries as an emulsifier, thickener, stabilizer and in pharmaceuticals as an excipient, wall material and bio adhesive for improving delivery and efficiency. Raising demand for pectin, pushes to explore unconventional plant-based sources for the extraction of pectin. This work is aimed to explore the possibility of extracting pectin from the peel of banana varieties and to decipher the chemical and techno-functional properties.

Deciphering functional characteristics and in-vitro bioactive properties of banana central core stem powder.

Banana central core stem powder (CCSP) of seven varieties were studied to elucidate their functional, therapeutic properties and bioactiveprofiling.CCSP recorded whiteness index in the range of 75.80-80.

Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder.

Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz.

Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.).

Banana starch, with its nutritional and functional properties, opens up new opportunities for the food industry, which is seeking new starch sources to fulfil rising demand. Herein, physico-chemical, and functional properties of banana starches isolated from dessert, plantain, and cooking cultivars were investigated. Starch yield was higher in Popoulu (30.

Antioxidant and Antiinflammatory Compounds in Nutmeg (Myristicafragrans) Pericarp as Determined by in vitro Assays.

Nutmeg, Myristicafragrans, is known for its culinary and medicinal values. The nutmeg pericarp, abundant during the production of the seed, is also used in food and beverage preparations. In this study, the pericarp of M.